Egg Halwa

Serves 4

65 mins

556 Kcal

Egg Halwa is a unique, flavourful dessert comprising rich and creamy textures and the aromatic essence of spices. This traditional Egg Halwa recipe combines essential ingredients to create a luscious treat that melts in your mouth. Made from the slow cooking of eggs in ghee, sugar, and milk, this halwa is infused with the warm essence of cardamom and a generous sprinkle of saffron. Eggs Halwa is more elevated and can be served with the crunch of roasted nuts like almonds, pistachios, and cashews on the velvety base. It's perfect for festive occasions, family gatherings, and satisfying after-meal indulgence, as this is an easy yet impressive dessert that shows off the versatility of eggs in Indian cuisine: it's golden and so aromatic that everyone wants a bite. Whether served warm or chilled, this halwa is best for a chai or coffee. The Egg Halwa recipe involves straightforward steps but very few of them, so this is perfect for novice cooks and experienced chefs alike. It is a great way to introduce a twist to traditional halwa recipes and preserve the crux of classic Indian desserts. Delicious, indulgent, and flavoured, Egg Halwa is a must-try for anyone looking to elevate their dessert repertoire. Rediscover the magic of simple ingredients with this timeless treat that never fails to impress.

Ingredients required for Egg Halwa

4 eggs
4 green cardamom
1 cup milk
1/2 cup milk powder
3/4 cup sugar

Cooking steps for Egg Halwa

1
Dessert lovers, assemble! Egg Halwa is a silky, cardamom-infused sweet treat that's rich, luxurious, and ridiculously simple to make.
2
Start the recipe of egg halwa by gathering your ingredients: 3 eggs, 1 cup milk, 1 cup sugar, ¼ cup semolina (rava), ¼ cup dry milk powder, and 4-5 crushed cardamom pods.
3
Crushing the cardamom is key—it releases those warm, aromatic oils that make this dessert so magical.
4
In a heavy-bottomed saucepan, whisk together all the ingredients until smooth.
5
This step ensures your halwa will have a uniform, silky texture, with no pesky lumps.
6
Place the saucepan over low heat and let the mixture cook slowly, stirring occasionally.
7
Patience is key here—low and slow cooking prevents the eggs from curdling and allows the flavors to meld beautifully.
8
As the mixture thickens, start stirring more frequently.
9
Soon, it'll transform into a glossy, golden-brown halwa as the ghee separates and the sugars caramelize.
10
This stage takes about an hour, but trust me, it's worth every second.
11
Once the halwa reaches its rich, fudgy consistency, remove the cardamom pods for a smooth eating experience.
12
Serve your Egg Halwa hot, garnished with slivered almonds, pistachios, or a pinch of saffron if you're feeling fancy.
13
The result? A melt-in-your-mouth dessert that's perfect for festivals, special occasions, or just when you're craving something indulgent.
14
Sweet, nutty, and fragrant, this Egg Halwa is pure joy on a plate.

Shop Ingredients

Eggs (4)

207

116

123

133

349

215

Milk (1 cup)

Green Cardamom (4)

276

135

127

294

433

197

150

262

Sugar (3/4 cup)

247

294

269

Milk Powder (1/2 cup)

250

235

FAQs

What are the critical ingredients for making egg halwa?

Halwa, made of eggs, is an easy yet delicious dessert. All the ingredients added together are eggs, sugar, ghee, and milk. Cardamom powder, saffron strands soaked in milk, and chopped nuts (almonds, pistachios, or cashews) can be added to enhance the flavour and give a great aroma. Each ingredient is equally essential: eggs provide a rich, creamy texture, while ghee ensures the halwa is fragrant and moist.

Can I make egg halwa without ghee or with a healthier alternative?

Ghee is often used in egg halwa to give a richer, aromatic taste. Use coconut oil or unsalted butter as substitutions. To minimise the ghee in the preparation and make a healthier version, one can use a non-stick pan with minimal ghee content to avoid sticking. However, do note that ghee deepens the authentic taste and texture of the dish. For a lower-calorie version, consider reducing the sugar and replacing full-fat milk with low-fat milk or almond milk.

What are some tips to ensure the egg halwa doesn't turn lumpy?

To avoid lumps, always whisk the eggs thoroughly before cooking. Stir the mixture continuously on low to medium heat while cooking. This prevents the eggs from scrambling and helps achieve a smooth, creamy texture. Use a non-stick pan for even cooking and to avoid sticking. Adding milk gradually and whisking consistently can also ensure perfect consistency for your egg halwa.